Lamb Curry

In my catechism classes in Philippine grade school, I often heard the phrase, “Feed my lamb, feed my sheep.”  I really never knew the difference between lamb and sheep, and it wasn’t any help that we didn’t have either in the Philippines, or at least where I grew up.  There were goats in our neighborhood, but not sheep.

Lamb, which I now know to be young sheep, has become a favorite of mine when ordering from the menu of restaurants I frequent.  I just love the aroma, flavor,  the juiciness and consistency of the meat — be it boiled or broiled.  If I weren’t watching my calories, the fattier the meat, the better.


1 lb leg lamb steak, cut into 2-inch cubes

1 medium yellow onion, quartered

2 cloves garlic, peeled and crushed

2 cups fat-free chicken broth

2 tbsp whole wheat flour

1 tbsp butter

2 tbsp olive oil

2 tsp curry powder

1/2 tsp ground cumin

1/3 cup Spanish Manzanilla olives with pimentos

Salt to taste


In a large wok or frying pan, heat 1 tbsp olive oil over medium heat

Add the lamb to brown on all sides, turning a few times

Add the garlic and onion and cook for about 1 minute

Add the flour, curry, butter, the rest of the olive oil and cumin, stirring the mixture for 2-3 minutes

Pour the broth and bring to boil over high heat

Reduce heat and simmer until the desired tenderness of the lamb.

Add the olives

Add salt to taste

Serve with steamed white or brown rice

(Makes 4 servings)


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